Tsukiji Masamoto

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

Details Style : Sujihiki (Slicing Knife) Blade Steel Type : VG 10 Steel Handle material : Composite WoodBlade Length: 270mm (10.6")Weight : 6.7oz...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...

Kasumi knives like this takohiki are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutti...

Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting ...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this Fuguhiki (Fugubiki) are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the ...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...

Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because...

Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife’s cutting ...

Kasumi knives like this mukimono are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutti...

Kasumi knives like this Fuguhiki (Fugubiki) are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the ...

The gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, minci...

The gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, minci...

Details Style : Sujihiki (Slicing Knife) Blade Steel Type : VG 10 Steel Handle material : Composite WoodBlade Length: 240mm (9.4")HRC : 61 Bevel ...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

This small knife called Kiridashi from Tsukiji Masamoto is traditionally used for carving intricate designs on vegetables and fruit. It uses White#...

Shark skin is considered the ideal grater for fibrous root vegetables such as wasabi and ginger because it enhances intrinsic flavors and retains m...

Shark skin is considered the ideal grater for fibrous root vegetables such as wasabi and ginger because it enhances intrinsic flavors and retains m...

Shark skin is considered the ideal grater for fibrous root vegetables such as wasabi and ginger because it enhances intrinsic flavors and retains m...